Cover and pop into the fridge to marinate for 15 minutes (but if you’ve got more time, give it 2 or more hours).

Cook noodles according to the pack (probably soak in boiling water or place in boiling water for a couple of minutes).

Drain, and keep warm.

Place stock and ginger into a small saucepan and bring to the boil.

Reduce heat and keep warm, allowing the ginger to infuse.

Heat oven to 180°C or 160°C fan-forced.

Roll each chicken thigh and secure with a toothpick or two.

Heat a large non-stick frying pan on medium, spray lightly with oil.

Add chicken thighs and cook for 1 minute per side before placing in the oven for 12 minutes.

While chicken is cooking, bring ginger stock back to the boil.

Add sugar snap peas and cook for 1 minute before adding spring onions. Simmer for 1 minute before removing vegetables and serving with chicken and noodles with a sprinkling of sesame seeds and coriander leaves.

Toast sesame seeds by placing them in a small frying pan, heating on low and gently cooking them until they’re golden and fragrant. Keep an eye on them though as they burn easily.

You can replace the sugar snap peas with any vegetable you like – other great options are green beans, sliced broccolini, zucchini or bok choy.

I cook the chicken in the oven because the sauce has sugar in it which burns easily. It’s very difficult to cook the chicken properly, keeping it cooked but moist without it burning the outside when done on the stovetop.

Sunglasses are a great way to provide sun protection – but many kids don’t wear … Read More

Kidspot New Zealand.. is all about simplifying the search for kid related fun, activites, sports, and related trappings. It makes it fast and easy for kids and their parents to identify things and places of interest leaving more time for all to enjoy! Please contact us with new ideas and suggestions on how to make this a reality for you and your family.